Tuesday, November 06, 2012

M comme Mogador

 M comme Mogador, watercolor, 8" x 11"

 Pastry has a geometry all it's own similar to cubes, cones, spheres.

 Architectural details abound at patisserie Pierre Herme.

 And not just in the window.

 Rectangles and circles of his signature Fetish flavor, Mogador - a combination of milk chocolate + passion fruit + roasted pineapple.

 Piles of pineapple surrounded by a protective wall of macarons. Attack!

 But instead I chose the excellent Mogador gateau.

 A thin leaf of milk chocolate rests on ganache flavored with passion fuit divided by another milk chocolate leaf sitting atop roasted pinapple on chocolate cake.

 A good look inside was required to understand the 'floor plan' of this complex dessert. Luckily there's a plethora of fine knives where I'm staying.

 Very handy for cutting cleanly through macaron et gateau. Voila! It would behove you to have someone to share these treasures with.

 Best of Herme just out gives you step-by-step visual lessons on making Mogador macarons.

 I don't think I ever gave passion fruit the time of day before tasting this mac and now it's an obssession that never disappoints.

Take your Mogador desserts to Metro Fulguiere on the #6 line

And sit in a pineapple seat for a heightened experience.

18 comments:

  1. Anonymous8:48 AM

    Yum! What a beautiful and yummy trip to PH. I was just captured by the passion fruit flavors in Hawaii. They call it Liliquoi. Its amazing.
    So to pair it with chocolate is a great idea.I am going to look for it in Asian food store. Is it a new flavor in Paris? Have a great trip, thanks for sharing your fun. cheers! Fan from rural Oregon

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  2. Loved your description of the gateau. My word. All of that, and it rests on chocolate cake.

    And then you painted it!!!!

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  3. Mmmmmm - my favourite macaron from Hermé and NEED to try this pastry version asap. I'm sure it would be a hit on our chocolate walks too, since the mac version is always one of the most favoured (and flavoured!)

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  4. And trust you to see pineapple seats in the metro!

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  5. Carol, until I read this post I only connected the words upside down cake with the noble pineapple. Now my life has changed! xo

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  6. I turn to you for advice about cutlery for deconstruction. I have been in the habit of using a serrated knife to get the most un-destoyed look at the insides of things but recently I saw a knife meant to cut soft cheeses that might be better.cvThe cheese knife has holes in the middle of the blade...super size holes so that, as you cut down, there is only a thin sliver of blade, say 1/8th inch wide, then a big hole and another 1/8th inch of blade at the top. And when exactly does obsession become unhealthy?

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    1. parisbreakfast4:28 PM

      Kyocera Japanese plastic knives are all the rage for cutting pastry through but only Lagniole here from the Bordeaux area and they are fine if $$$

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  7. We finally got power in this area of the north shore of Long Island so of course I had to shake off the Hurricane Sandy grit and hop over for some Paris Breakfast. Oh, thank you for making this a bright spot in a troublesome day!

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  8. Love the painting!

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  9. I suddenly have a craving for chocolate!

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  10. MOGADOR!!! That's my favourite flavour :)

    x Milsters

    (http://littlepiecesoflight.blogspot.fr/)

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  11. Will be on Paris next week, how is the weather Carol?
    Tom

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    1. Parisbreakfast4:26 PM

      Nice!
      not too cold unless you rented a freezing cold place like I did that's colder inside than outside!!

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    2. Thanks Carol, apartment in the attic has great heaters although it is the first time there at this time of the year. Enjoy Poitiers!

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  12. I'm enjoying your alphabet sheets & your ingredient charts...They're reminding me of those school charts at the shop on Rue du Bac...Your French language must be formidable at this point! Mine is lagging, too little practice lately...

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    1. parisbreakfast4:24 PM

      yeah sure my French is tres formidable!

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  13. beautiful

    milk chocolate + passion fruit + roasted pineapple

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  14. What a lovely post

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